Using a slotted spoon, remove bacon from pan leaving the bacon drippings in the pan

Season the chicken breasts with salt & pepper and brown them on both sides in the bacon fat (no need to cook the chicken all the way through in this step), and move on to the next step while they cook

Remove the cooked cauliflower from the steamer and rice it (with a ricer, a food mill, or a food processor) and set aside

Remove the chicken breasts from the pan and set aside, and add some olive oil to the Dutch oven and carefully slide in the onions and mushrooms and cook for about 10 minutes, stirring frequently, until mushrooms have released their moisture and turn golden brown on the edges

Sprinkle the onions and mushrooms with the thyme and salt and stir until fragrant

Add the riced cauliflower and cook for 5 minutes, stirring occasionally, and move onto the next step while this works

Cut the chicken breasts into bite-sized pieces

Add the cut chicken, cooked bacon and sour cream to the Dutch oven and stir until combined. Season with salt to taste, sprinkle with shredded raw cheddar and bake for 20 minutes or so until top is golden brown

Add onion, celery, and rosemary. Cook at a medium heat, stirring occasionally, until onion is golden brown, 8–10 minutes. When the onions are just right, add the chopped garlic and stir it in and proceed to the next step just as it becomes fragrant

Add the Parmesan rind, chicken stock, beans and their cooking liquid. Bring to a boil

Drop in the collard greens and softly tuck them into the bean stew. Cook for about 10 minutes

Mix in half of arugula and cook until wilted (about 2 minutes)

Toss the remaining 1/3 of the arugula with lemon juice and 1 Tbsp. oil; season with salt and pepper

Add the cayenne, coriander, turmeric, and garam masala and cook, stirring, for another minute. Next, add the serrano chile.

Cut the canned tomatoes into bite-sized pieces, directly into the pot, with kitchen shears. Pour in the tomato juices from the can and let them reduce for a few minutes. Stir in the salt, kidney beans, cauliflower, and chicken stock.

Lower the heat to medium-low and simmer for 20 minutes, or until the cauliflower is tender and the liquid has thickened into a gravy-like sauce.

Spread the baby spinach across the top of the stew, then delicately stir it in to just wilt it.

Stir together the yogurt, lemon juice and cilantro in a small bowl to make the topping.

Serve the stew hot over rice, with a sizeable dollop of yogurt sauce on top.

Note: this can easily be a vegetarian meal by substituting veggie stock for the chicken stock.

Place the chicken breasts in the slow cooker with no overlapping bits.

In a small dish, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and pour the sauce over the chicken.

Put the cover on the slow cooker and cook on a low heat for 5 hours.

Remove the chicken from the slow cooker (reserving the liquids) and put it on a cutting board. Use two forks to shred the chicken, then set the shredded heap aside in a bowl.

In a small dish, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker to a small saucepan set over a medium heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and thickens a bit (about 3 minutes). Pour the sauce over the chicken, and stir to combine.